Whole Grain Pancake Coffee Cake. A dense and hearty, yet moist whole grain pancake mix based coffee cake is loaded with the most delicious crumb topping and drizzled in an easy maple glaze! Perfect for a healthier cozy weekend brunch or on-the-go busy week day breakfast!
If you love healthier sweet treats for breakfast, you’ll also like: baked oatmeal, healthy chocolate banana muffins, and almond butter granola.
Whole grain pancake coffee cake <– it kinda rolls off the tongue doesn’t it? 😉
This is one of those awesome recipes that’s made healthier, but you’d never know the difference.
This whole grain pancake coffee cake is perfect for weekend brunching, or even on-the-go breakfasts for busy week day mornings.
This recipe is a mash up of hearty whole grain pancakes and dense coffee cake. It’s sweet to satisfy that raging morning sweet tooth, but not too sweet, because hey, we’re tryin’ to keeps things healthier over here. 😉
Literally just typing that made my mouth water for a slice. Luckily, I have leftovers. 😉
If you love pancakes, coffee cake, and healthier baked goods that don’t taste healthy, you’re going to fall head over heels for today’s recipe.
Bring ooooooon the pancake coffee cake.
There are three parts to today’s recipe:
- The crumb topping
- The coffee cake
- The drizzle
Ingredients in whole grain crumb topping:
- Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
- Pecans
- Brown sugar
- Cinnamon
- Coconut oil
This is NOT sponsored, I’ve just been really loving their pancake mix lately! It’s made with 100% whole grains, it’s packed with protein (14 grams per 1/2 cup), and the ingredient list is super short and full of real ingredients.
Ingredients in whole grain pancake coffee cake:
- Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
- Cinnamon
- Fat free buttermilk
- Non fat plain greek yogurt
- Maple syrup
- Vanilla
- Egg
Ingredients in maple glaze:
- Powdered sugar <– I know, not a health food, but these are meant to be healthier, not squeaky clean.
- Maple syrup
- Milk
How to make whole grain pancake coffee cake:
- Make the crumb topping:
- Place Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix, pecans, brown sugar, cinnamon, and melted coconut oil into a medium sized bowl.
- Mix together until well combined – you should get some pretty nice clumps! Set aside.
- Make the coffee cake:
- Preheat oven to 375 degrees F and grease a 9″ round non stick baking pan generously with cooking spray. Set aside.
- In a large bowl, whisk together buttermilk, greek yogurt, maple syrup, vanilla, and an egg until well combined.
- Use a rubber spatula to gently fold in more Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix and cinnamon until *just* combined.
- Pour batter into prepared baking pan. It will be VERY thick.
- Grease the rubber spatula with cooking spray and smooth the batter evenly in the pan.
- Top evenly with crumb topping.
- Bake in preheated oven for 20-25 minutes, or until an inserted toothpick comes out *basically* clean.
- Remove from oven and let cool slightly.
- Make the glaze:
- In a small bowl, whisk together powdered sugar, maple syrup, and milk.
- Drizzle over warm coffee cake and serve warm!
Tips for working with whole grains:
Whole grain baked goods can be REALLY tough, dense, and dry. Here’s how to avoid that:
- Don’t overmeasure. Use the spoon and level method when working with whole grain flour or in this case whole grain pancake mix.
- Use a spoon to scoop the flour or pancake mix into your measuring cup. This ensures that you don’t use too much flour which would result in a dry baked good.
- Don’t over mix. Over mixing = gummy. Whisk together your wet ingredients first, then gently fold in the dry ingredients until *just* combined.
- Don’t over bake. As with any baked good, over baking will result in a dry product. You shouldn’t have any issues with my instructions below.
All that being said, this recipe is SO easy… you won’t have a problem. Just remember, whole grain baked goods, especially ones like this that have very little added sugar and fat, will be slightly denser and heartier than your “normal” baked good. 🙂
This whole grain pancake coffee cake is moist, dense (in a good way), and lightly sweetened. The crumb topping is unreal (hellooo yummy clumps and texture) and don’t forget the extra maple glaze at the end . . . it takes it over the top!
Whole grain pancakes meets coffee cake might just be my best mash up yet!
– Jennifer
Whole Grain Pancake Coffee Cake
Equipment for this recipe
Ingredients
Crumb Topping
- ⅔ cups Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
- ⅔ cup chopped pecans
- ¼ cup packed brown sugar
- 2 teaspoons ground cinnamon
- ¼ cup melted coconut oil
Whole Grain Pancake Coffee Cake
- ⅓ cup + 2 tablespoons fat free buttermilk
- ⅓ cup non fat plain greek yogurt
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 large egg
- 2 cups Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix
- 2 teaspoons cinnamon
Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk plus more if necessary to thin out the mixture
Instructions
Make the crumb topping:
- Place Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix, pecans, brown sugar, cinnamon, and melted coconut oil into a medium sized bowl.
- Mix together until well combined - you should get some pretty nice clumps! Set aside.
Make the coffee cake:
- Preheat oven to 375 degrees F and grease a 9" round non stick baking pan generously with cooking spray. Set aside.
- In a large bowl, whisk together buttermilk, greek yogurt, maple syrup, vanilla, and an egg until well combined.
- Use a rubber spatula to gently fold in more Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix and cinnamon until *just* combined.
- Pour batter into prepared baking pan. It will be VERY thick.
- Grease the rubber spatula with cooking spray and smooth the batter evenly in the pan.
- Top evenly with crumb topping.
- Bake in preheated oven for 20-25 minutes, or until an inserted toothpick comes out *basically* clean.
- Remove from oven and let cool slightly.
Make the glaze:
- In a small bowl, whisk together powdered sugar, maple syrup, and milk.
- Drizzle over warm coffee cake and serve warm!
- Store leftovers in an airtight container at room temperature.
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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